Ingredients
- 6 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Salt and freshly-ground black pepper to taste
- 2 cups uncooked corn kernels
- 1 ripe medium-size tomato, seeded, juiced and finely chopped
- 2 tablespoons lemon juice
- 1 ½ pounds large shrimp, shelled and deveined (about 36 shrimp)
- 1 tablespoon chopped fresh coriander
- Nutritional Information
Nutritional analysis per serving (4 servings)
409 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 37 grams protein; 319 milligrams cholesterol; 243 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat broiler.
- Melt the butter in a small saucepan. Add the onion and cook until the onion is soft but not brown. Stir in the cumin and ground coriander. Season to taste with salt and pepper.
- Combine half the butter mixture with the corn kernels and tomatoes and spread this mixture in the bottom of a shallow baking dish with about six cups capacity. Arrange the shrimp in a single layer on the bed of corn and tomato.
- Add lemon juice to remaining butter mixture. Pour over shrimp.
- Place dish under a hot broiler and cook until shrimp turn pink and edges begin to brown. Serve at once, sprinkled with chopped coriander.
Dining and Cooking